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Spicy Asian Noodle and Chicken Salad Reviews

Pam Norby of Amery, Wisconsin, writes: "I'm originally from California, but my husband and I moved to Wisconsin so we could live in the country. We raise animals and grow most of our own fruits and vegetables. I like being able to just walk outside and pick fresh ingredients that don't take a lot of time to prepare. Serious grocery shopping is a long drive away, but thanks to the Internet, I can order just about any specialty food I want."

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3.5/4

I made this tonight with a rotisserie chicken and sauteed the veggies, adding the sauce, a packet of cooked udon noodles and shredded chicken to the saute pan to serve it hot. Amazing. Didn't have rice vinegar so added cider vinegar, also a bit of chili oil along with sweet chili sauce. I didn't find it hot at all so cut up part of a jalapeno and added it in. I chopped everything up but only cooked as much as I could eat tonight and will cook it fresh again tomorrow night. Used my nutri bullet to make the sauce! But agree with others you could easily skip that and just stir it or put it in a jar and shake it up. I think it needs a green vegetable to make it just a bit more substantial so I'll add some broccoli when I cook it up tomorrow night. This is a super easy recipe, I could easily make this on a work night.

A Cook
from Durham, NC
/ 06.18.2016

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I used raw courgette and carrot noodles hot sauce cooked them just enough... this is soo yum

leianatrixibelle
from uk
/ 08.02.2015

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to make and delicious. I used rice noodles, as I eat gluten free. Yummy!!!

bisbetica
from Pottstown, PA
/ 09.04.2014

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I doubled this recipe for my family of 6 (and only used 20 oz of udon noodles instead of the 24 oz called for) and it made enough to feed an army! I'm sure the recipe as written for 4 servings would have easily fed the 6 of us. I made extra sauce because it looked like it might need it, but found that when I put the extra sauce on it, it was too much! I added snow peas and celery and everyone thought it was great. They may not think so after eating the leftovers for the next week though... ;-)

Boobooandbean
from Minneapolis, MN
/ 08.29.2013

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This was delicious. I used about 1/2 the noodles and twice as many vegetables. Added cucumber too, and used rice noodles for the gluten-free family member. Will definitely make again.

alligator23
from Berkeley, CA
/ 05.22.2013

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Really good! The Udon noodles I found were much fatter than the pictures. Took a couple hours to make but fun! Love a recipe with lots of steps. I think I will add broccoli florets next time and put the cilantro on after tossing. Just looks prettier/

jdavis06
from Minneapolis MN
/ 02.02.2013

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I made this for dinner the other night and it was great. I went with edemame, green onion and carrot. I went with a Japanese ramen noodle for the pasta. I did everything basically from scratch, but if you were in a hurry, you could throw this together with pre-cooked chicken, pre-chopped veg and make the dressing. I would add that you do not need to use a blender for the dressing. I used a regular hand whisk and it came together easily and quickly. No one likes to clean the blender.

A Cook
/ 08.02.2012

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LOVED this. Loved it so much I've made it three times in a week and a half. Easy, flavorful, spicy. I actually made it into a vegetarian version with Quorn tenders and veg broth; fantastic.

SKole
from Boston, MA
/ 07.17.2012

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Very delicious and incredibly easy, especially if you just use a purchased rotisserie chicken. I used 1.5 TBSPs chili-garlic sauce and the heat was perfect for my boyfriend and me. Though it is a hot dish so it's worth it just to be aware of that and adjust to personal taste. The leftovers weren't the greatest; I think this dish is best eaten the first day. Will make again for an easy weeknight meal.

lschmidt
from Portland, OR
/ 05.20.2012

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Made this for an Asian themed party recently and it was a huge hit. Added some snap peas and fried up some thin strips of won ton skins to throw on top. Also cut up the noodles a bit so that people could take smaller portions. I actually almost doubled the chili-garlic sauce in the dressing and found that it took the heat very well. But then again I'm a fan of anything spicy. I also might thin the dressing with a little extra broth next time.